You don't have to fear using shrimp, squid, or haddock anymore, because steeping is excellent for cooking through the soft tissues of any seafood. Steeping food is exactly like steeping tea — you pour hot water over the meat, and let it sit until it's brought to temperature. You can even harmoniously combine the two, steeping salted salmon and green tea together in this delicious Japanese ochazuke (via Just One Cookbook).
While boiling seafood can yield unpredictable results, steeping will cook it completely while keeping it tender. Unlike poaching or sous vide, when steeping, once water meets meat, heat is no longer applied. If you don't have a teapot, feel free to simply add seafood to a pot of water that was just boiled. It's a much more forgiving method for seafood, which can so suddenly go from raw to overdone. Despite this, you want to pay your dish some mind because some kinds of seafood are brought to temperature much more quickly than others. A thick salmon filet will require many more minutes than shrimp or squid, for example.
Bon Appètit explains that while salty water works great as a steeping medium for softer fleshed fish like cod, shrimp and squid benefit from a simple, but strong broth made with salt, sugar, vinegar, and aromatics or a fish bone broth.
https://www.tastingtable.com/1061118/the-seafood-cooking-technique-even-a-novice-can-master/
2022-10-19 17:41:00Z
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